Welcome to our vegan recipe for a delicious tempura sweet potato banh mi sandwich inspired by the vibrant flavors of Vietnamese cuisine. In this article, we’ll guide you through the steps of creating this tantalizing plant-based dish that combines the crunch of tempura-fried sweet potatoes with the tangy goodness of pickled carrots and daikon, the fresh crispness of cucumber, a kick of jalapeno, and the aromatic touch of cilantro.
Our recipe also features a homemade Hainanese-style ginger-scallion oil, which adds an extra layer of flavor and richness to the sandwich. Whether you’re a vegan or simply looking to explore a new twist on a classic dish, this vegan banh mi will certainly make your taste buds dance!
But first, let’s dive into the secret to achieving perfectly crispy tempura sweet potatoes that will take this banh mi to the next level. Stay tuned!
The Inspiration Behind the Recipe
The inspiration for this recipe came from our desire to create a satisfying and flavorful vegan version of the iconic Vietnamese banh mi sandwich. Many vegan sandwich options in the market fell short in terms of taste and satisfaction, so we decided to develop a unique combination of ingredients that would bring out the best flavors and textures.
We wanted to capture the essence of Vietnamese cuisine while providing a plant-based recipe that everyone can enjoy. After careful consideration and experimentation, we found that tempura-fried sweet potato, creamy avocado, and other traditional banh mi fillings perfectly complement each other, resulting in a delicious vegan sandwich that captures the spirit of Vietnamese cuisine.
“Our goal was to create a vegan banh mi that would make people forget about meat and embrace plant-based recipes.”
We believe that vegan food should not compromise on taste and satisfaction, which is why we put so much thought and effort into developing this plant-based recipe. By combining the flavors and textures of the tempura sweet potato with the tangy pickled carrots and daikon, refreshing cucumber, spicy jalapeño, and aromatic cilantro, we have created a banh mi sandwich that satisfies even the most discerning palates.
The Perfect Combination of Flavors
Creating a vegan banh mi meant finding the right balance of flavors and textures. The crispy tempura sweet potato adds a satisfying crunch, while the creamy avocado provides a smooth and creamy element. The pickled carrots and daikon bring a tangy and slightly sweet contrast, while the fresh cucumber adds a refreshing crunch.
The jalapeño slices provide just the right amount of heat, while the cilantro leaves add a burst of freshness and aroma. All these ingredients are layered in a Vietnamese-style baguette that delivers a perfect balance of chewiness and crustiness.
| Ingredients | Quantity |
|---|---|
| Tempura sweet potato | 1 large sweet potato |
| Avocado | 1 ripe avocado |
| Pickled carrots and daikon | 1 cup |
| Cucumber, sliced | 1/2 cup |
| Jalapeño, sliced | 1-2 jalapeños |
| Cilantro leaves | A handful |
| Vietnamese-style baguette | 1 |
The Secret to Crispy Tempura Sweet Potato
When it comes to creating a mouthwatering tempura sweet potato, the secret lies in the batter. Achieving the perfect crispiness requires a batter that limits the formation of gluten, which can result in a tough texture. Our vegan Vietnamese recipe combines the right ingredients and technique to create a light and crispy batter that will take your tempura sweet potato to the next level.
To create this delightful batter, we combine all-purpose flour with cornstarch. This combination helps prevent the excess formation of gluten, resulting in a lighter, crispier texture. The addition of ice-cold seltzer water further enhances the batter by creating tiny air bubbles that contribute to that satisfying crunch you crave. The contrast between the crispy exterior and the tender, sweet interior of the sweet potato is what makes this dish so irresistible.
To make the tempura sweet potato, start by peeling and slicing the sweet potato into thin rounds or strips. Dip each slice into the batter, ensuring it is fully coated. Deep-fry the slices until they turn a pale golden brown and become delightfully crisp. The result is a flavorful, textural extravaganza that perfectly complements the other ingredients in our vegan Vietnamese-inspired banh mi sandwich.
Now that you know the secret to achieving crispy tempura sweet potatoes, you can confidently recreate this divine dish in your own kitchen. The combination of crispy tempura sweet potato, pickled carrots and daikon, fresh cucumber spears, jalapeño, cilantro, and the aromatic ginger-scallion oil will tantalize your taste buds and transport you to the vibrant streets of Vietnam.
The Flavorful Additions
To enhance the flavor of the banh mi sandwich, a homemade Hainanese-style ginger-scallion oil is added. This infused oil, made by pouring hot oil over a mixture of sliced scallions and ginger, adds a rich texture to the sweet potato slices and complements the other fillings. Additionally, the sandwich includes pickled carrots and daikon, fresh cucumber spears, jalapeño slices, and cilantro leaves. These ingredients add a tangy, crunchy, and aromatic element to the overall taste of the sandwich.
When it comes to elevating the flavor profile of the banh mi sandwich, the addition of Hainanese-style ginger-scallion oil is a game-changer. This delectable oil brings out the best in the sweet potato slices, giving them a tantalizing richness that perfectly contrasts with the pickled and fresh ingredients. The combination of ginger and scallions infuses the oil with a fragrant aroma and a subtle heat that lingers on the palate.
The pickled carrots and daikon, with their tangy and refreshing taste, add a burst of flavor and a textural contrast to the sandwich. The fresh cucumber spears provide a cool crunch, while the jalapeño slices add a pleasing kick of spice. Finally, the vibrant and aromatic cilantro leaves bring a bright and herbaceous note to the overall composition.
“The Hainanese-style ginger-scallion oil in this recipe takes the banh mi sandwich to a whole new level of deliciousness. Its bold and aromatic flavors perfectly complement the crispy tempura sweet potato and the other fillings, creating a harmonious blend of tastes and textures.”
Assembling and Serving the Vegan Banh Mi
To assemble the vegan banh mi sandwich, start by splitting the Vietnamese-style baguette lengthwise.
Next, spread a thin layer of the homemade ginger-scallion oil on the bottom half of the baguette. This aromatic oil will enhance the flavors of the sandwich.
Layer slices of creamy avocado, crispy tempura sweet potato, tangy pickled carrots and daikon, fresh cucumber spears, spicy jalapeño slices, and fragrant cilantro leaves on top of the oil.
Season with a pinch of salt to balance out the flavors. Then, spread the remaining avocado on the top half of the bun and close the sandwich.
To make it easier to eat, split the sandwich in half crosswise and serve immediately. The combination of flavors and textures in this plant-based banh mi sandwich is sure to impress both vegans and non-vegans. Enjoy!